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We are well and truly in the height of summer and what better way to cool off than with a salad platter full of grilled and semi baked veggies. There’s so much you can do with healthy veggies to make up a dish that ensures you the goodness of proteins, fiber and omega 3 fatty acids. When I mentioned Omega 3’s I mean healthy fats because I used Olive oil for my grilled veggies and baked veggies. Veggies rich in Omega 3 are spinach, broccoli, Chinese cabbage and cucumber. The only indulgence was mayonnaise which tastes great with a baked veggie dish. I’m not a spendthrift and will not use expensive imported mayonnaise that will burn a hole in my pocket but neither will I compromise on quality.
The most
cost effective Mayonnaise which is superb in quality is Delmonte and if you’re
in Kolkata then purchase the 1 kg packets sold only in New Market which is an
unbelievable Rs 130 or so rather than the bottled mayo sold in department
stores which at 500 grams works out to
twice the amount.
Without
further ado here’s my salad platter consisting of grilled veggies, semi baked
veggies roast potatoes and papaya. There’s everything healthy about such a dish
as it is rich in all vitamins, minerals and antioxidants. The best part of
grilling veggies is that using the basic flavoring you can add other stuff to
it too such as broccoli or spinach which suits your taste and style.
For The Grilled Veggies
(All veggies should be diced or sliced)
Nutrela soya chunks 1 cup.
Celery
Carrots
Beetroot
Chinese cabbage
Cucumber
Onions
Tomatoes
Cherry Tomatoes
English Parsley
The problem
with me is that I never measure the amount of veggies I’m throwing in as I
always use my own discretion according to which I like most. But don’t go
throwing in too many tomatoes as it would change the taste. Slice the cherry
tomatoes in halves. You can also add mushrooms and olives if you want.
For The Seasoning
Chopped garlic,
Garlic cloves
(Now the thing about garlic is that
you could add as much as you wish depending on how much you like the flavor of
garlic. I add quite a bit but it shouldn’t be to the level of making it pungent).
Salt (just a dash)
Black or white pepper as you wish
1 ½
Teaspoonful Oregano
3 tablespoons of Olive oil
1 tablespoon Worcester sauce
1 tablespoon Mixed herbs
A handful of fresh basil leaves
Method
Well there
isn’t much to grilling. All you need to do is first sprinkle the oil on the
grill pan. I have a Bergner ceramic grill pan which works very well as compared
to Teflon and mind you its healthier as Teflon soon tends to wear off and
that’s really dangerous I’ve been told.
Well once
you’ve warmed the oil abit (not heated), toss in the garlic, and cook for half
a minute then toss in all other ingredients. Sprinkle on the seasoning, add two
to three tablespoons of water and then cover and let grill for 10 minutes.
Remember the main flavoring agents here are garlic and basil. You can use the
dry bottled basil but it won’t taste the same. Nothing beats the awesome flavor
of fresh basil and this too can be purchased from new markets in the veggies
section. You’ll also get your English parsley and iceberg lettuce form here
too.
For The Baked Salad
Although I
have mentioned it to be a baked salad, you really shouldn’t be baking a salad
that already has boiled veggies in it. It should be a semi baked thingy so just
follow instructions below.
Iceberg lettuce, green lettuce, boiled carrots, Peeled apple cubes, boiled egg whites, tomato, and onions chopped cucumber, boiled shredded chicken, roasted potatoes and semolina spaghetti.
Toss
all ingredients with a tablespoon of olive oil, some salt, mixed herbs, white
pepper, a teaspoon of English mustard and a dash of oregano.
Place
in a glass baking dish and bake at 180 ° C for 10 to 15 minutes only.
Once you’ve done with your salads, enjoy them
with fresh papaya. Sounds unusual but when you dig in you’ll understand
the amazing combination but use fresh ripe papaya which should be a bit sweet.